Shredded Phyllo Stuffed Chicken with Turkish Spices
Kadayıflı Tavuk Dolması
Tender chicken breasts stuffed with crispy kadayıf pastry, nuts, and aromatic spices create a golden, crunchy exterior with juicy meat inside. The shredded phyllo becomes beautifully crispy while maintaining moisture within the chicken. This impressive dish transforms ordinary chicken into an elegant centerpiece perfect for special occasions.
Ingredients
Instructions
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Prepare chicken pockets
Make a deep horizontal cut into each chicken breast to create a pocket, cutting about 3/4 through but not completely. Season inside and out with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes until the meat feels slightly warmer. Do not cut all the way through or the filling will leak out.
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Make the filling
Finely chop the onion and mince the garlic. Heat 2 tbsp olive oil over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will taste bitter.
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Finish filling mixture
Roughly chop the walnuts and finely chop the parsley. Remove onion mixture from heat and stir in walnuts, parsley, paprika, remaining salt and pepper, and lemon juice. Let cool for 5 minutes until warm but not hot. Do not stuff hot filling into chicken as it will start cooking the meat unevenly.
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Stuff the chicken
Divide the cooled filling among the chicken pockets, stuffing each with about 2-3 tbsp of mixture. Press the opening closed and secure with toothpicks. Beat the egg and brush all over the chicken for 1-2 minutes until completely coated. Do not overstuff or the filling will burst out during cooking.
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Wrap with kadayıf
Melt the butter over low heat for 2-3 minutes until just liquid. Gently separate the kadayıf strands and toss with melted butter for 1 minute until evenly coated. Wrap each chicken breast completely with the buttered kadayıf, pressing gently to adhere. Do not pull the kadayıf too tight or it will break.
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Bake to perfection
Preheat oven to 190°C and place wrapped chicken on a lined baking sheet. Bake for 35-40 minutes until the kadayıf is golden brown and crispy, and internal temperature reaches 75°C. Let rest for 5 minutes before slicing. Do not open the oven door during the first 25 minutes or the kadayıf may not crisp properly.
Tips
Cooking Tips
Brush the kadayıf with melted butter every 15 minutes during baking for extra crispiness and golden color. This prevents any dry spots and ensures even browning.
Alternatives
Replace walnuts with pistachios or almonds for different flavor profiles. Pine nuts create a more delicate taste, while pistachios add a beautiful green color to the filling.
Serving & Storage
Serve immediately while the kadayıf is crispy, accompanied by a fresh salad and rice pilaf. Leftovers can be stored refrigerated for 2 days but reheat in the oven to restore crispiness.
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